Lemon Sauced Sole

• 4 (4 oz.) sole fillets
• 1/8 tsp. pepper
• 1/3 c. flour
• 2 egg whites, lightly beaten
• vegetable cooking spray
• 1 Tbsp. margarine, divided
• 1/2 c. Chablis or other dry white wine
• 1/3 c. chopped green onions
• 3 Tbsp. lemon juice
• 1/8 tsp. salt

1. Sprinkle fillets with pepper; dredge in flour.
2. Dip in egg whites; dredge in flour again.
3. Coat a large nonstick skillet with cooking spray.
4. Add 1/2 teaspoon margarine and place over medium heat until hot.
5. Add 2 fillets; cook 4 minutes on each side or until fish is lightly browned and flakes easily when tested with a fork.
6. Set aside and keep warm.
7. Repeat procedure with remaining margarine and fillets.
8. Add wine and remaining ingredients to skillet.
9. Cook until mixture reduces to 1/4 cup.
10. Spoon over fish.

pepper, flour, egg whites, vegetable cooking spray, margarine, chablis, green onions, lemon juice, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=723046 (may not work)